Thai Peanut Noodles
Meal: 361 cal Protein: 15g Carbs: 56g Fat: 9g
This Noodle dish comes together quickly and makes any takeout version pale in comparison. The Tofu is great protein and extremely economical, but other proteins can easily be used. Even a can of tuna can be a great protein add in this dish. If cooking raw meat – add to the hot pan after the ginger and garlic, and make sure it’s cooked through prior to adding the vegetables and sauce.
The key to lightening this dish up is the proportion of noodles to veggies. We follow the 50/50 rule by starting with 2oz of noodles per person and doubling (or more) the volume with veggies. This will cut the calories of this dish almost in half. In this version we use broccoli slaw for easy weeknight prep. Other easy Smart Swaps – grated carrots, diced bell peppers, or cut green beans or peas from the freezer.
Ingredients
- 1/2 Lb Rice Noodles
Directions
- Bring large pot of water to boil, add noodles, cook as directed on the package.
- Drain, rinse, add to a bowl with cold water.
- Set aside.
Ingredients
- 1 Tbsp Sesame Oil
- 1 Tbsp Arrowroot or Cornstarch
- 1 Pkg Extra Firm Tofu
Directions
- Wrap Tofu in dishtowel and weight with heavy object for 30 minutes.
- Remove from towel and dice into pieces (appx 24).
- In a bowl, toss Tofu pieces with Arrowroot.
- Set Aside.
Ingredients
- 1 Tbsp Sesame Oil
- 4 Green Onions sliced
- 1 Tbsp Ginger
- 1 Tbsp Garlic
- 4 C Broccoli Slaw
Directions
- In a sauté pan over medium, add Sesame Oil.
- Shake off excess arrowroot and add Tofu to pan.
- Cook until golden and crispy.
- Set Aside.
Ingredients
- ½ C SMART Thai Peanut Sauce
- Cilantro minced
- Sesame Seeds
Directions
- Add Sesame Oil to same pan and add onions, ginger, and garlic.
- When fragrant, add broccoli slaw and cook until soft.
- Add sauce, noodles, and tofu to pan.
- Cook briefly until sauce is warm, approximately 1 minute.
- To Assemble: Divide noodles into 4 bowls.
- Top with Cilantro and Sesame Seeds.
